April 07, 2010


I've tried a few other recipes that are similar, but I always come back to this version. It's the best!

3 cups flour
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
6 tablespoons butter
1 cup + 2 tablespoons milk

Stir the dry ingredients together. Then rub the butter into the flour until it looks like cornmeal (fork will work or a few pulses in a food processor). Then add the milk and stir. Don't all it all right away incase you don't need it all (I almost always do though). The dough will be thick and sticky. Scoop out of a bowl and onto a floured surface. Do a couple of light kneads and pat it out with your hands to 1/2" to 3/4" thick. Flour a glass (or a biscuit cutter if you're fancy) and cut the biscuits out. Put on a baking sheet. Brush lightly with butter or oil if you want darker golden biscuits. Baked at 450* for 10-15 minutes.

The trick is to handle the dough as little and as lightly as possible, so no rolling and no heavy kneading!!!

For buttermilk biscuits, add 1 teaspoon baking soda and substitute buttermilk for the milk.

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